Three Cheese and Tomato Panini Recipe with Fresh Basil and Garlic Spread

It may seem like a no-brainer, but with three types of ooey, gooey cheese, juicy, ripe tomato slices, and fragrant basil layered between crunchy artisan bread, this panini recipe is nothing short of brilliant. Use seasonal and local (or homegrown!) heirloom tomatoes and basil in this sandwich for a true summertime experience. Pair it with a glass of chilled white wine or some freshly brewed summery iced tea.

1. Preheat the sandwich grill. Brush 1 side of each bread slice with oil, then spread the unoiled sides with cheese spread, dividing it evenly. On 2 of the bread slices, layer half of the mozzarella and half of the provolone, then the tomato slices and basil leaves, dividing them evenly. Divide the remaining mozzarella and provolone on top. Place the remaining 2 bread slices on top, cheese sides down, and press gently.

2. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted and the cheese is melted, 3–5 minutes. Serve.

Jill Ettinger is a Los Angeles-based journalist and editor focused on the global food system and how it intersects with our cultural traditions, diet preferences, health, and politics. She is the senior editor for sister websites OrganicAuthority.com and EcoSalon.com, and works as a research associate and editor with the Cornucopia Institute, the organic industry watchdog group. Jill has been featured in The Huffington Post, MTV, Reality Sandwich, and Eat Drink Better. www.jillettinger.com.

Copyright ® 2016 all rights reserved by Organic Authority, Inc, and can not be reproduced without permission in writing. We are a digital magazine for entertainment, we are not here to diagnose or treat any health or medical conditions.